Ego, talent and infinito are the three identifying words that have been able to make this possible; three words that define what we want to transmit.
The founders of Egobodegas have been bound to the wine world for more than a decade, it may seem little time compared to other wineries, but long enough to feel fascinated by the magical combination of the soil and the native grape variety, the Monastrell.
They have devoted themselves to constructing a project that revolves around having the best vineyards in the area and obtaining the best possible fruit. This finally develops into the creation of the liquid that, as Socrates said, transports us to a sweet happiness.
Ego, Talento and Infinito are the three identifying words that have been able to make this possible; three words that define what we want to transmit.
Ego: The concept of I
Talento : The capacity for the performance or execution of an occupation
Infinito : The limitless power of the dream
These three words personify the core of our wines through a combination of blending actions and reactions, with the successes and failures of our short existence.
Keeping with the modern aspect of the winery and its surroundings, we ensure the use of the best technology available to make the vinification a clean, easy, safe and highly controlled process.
The Winery is located just a few kilometres from the historic city centre of Jumilla.
It has 25 hectares of own vineyard; with red varieties such as Syrah and mostly, the native variety MONASTRELL.
Since the beginning of the construction of the facilities, we have been taking care of the small details to ensure that we are able to work in the best way possible, facilitating the cohabitation of traditional methods with modern techniques.
The grapes of each of our vineyards ferment in separate steel tanks. The capacities of these tanks range from 4.000 to 20.000 litres.
With consistent quality being our single objective, we aim to ensure that our wines in the market are ready to drink but able to improve along the years.
The winery is designed to produce various maturities of each grape variety in optimum conditions.
Each vineyard requires a tailored fermentation. The fermentations range from 18 to 20 days.